Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel
نویسندگان
1 MSc. Graduated Student, Department of Food Science & Technology, Agricultural Faculty, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 Assistant Professor, Department of Food Science & Technology, Agricultural Faculty, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
3 Assistant Professor, Department of Chemistry, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
doi
10.22101/JRIFST.2015.05.10.412چکیده
In this study, producing flavored functional yogurt enriched with flavonoid and oil extracted from orange peel was investigated and some sensory and physicochemical properties of yogurt produced were evaluated during 15-day storage time. This study was carried out in 2 steps: the first; flavonoid and oil were extracted from orange peel, and then, flavored functional yogurt samples enriched with different percentages of flavonoid (7, 8 and 9%) and oil (0, 0.5, 1 and 1.5%) extracted from orange peel were produced. The results showed that an increase in the concentration of orange peel oil induced a decrease in acidity and synersis; and an increase in pH, fat and dry matter of yogurt samples. By increasing flavonoids content, the A parameter increased too. The yogurt sample with 8% flavonoids and 0.5 g oil/100 g yogurt received the most sensory scores.
